With the first day of Fall approaching us this week, we are so excited to partake in everything the changing season has to offer.  It all started yesterday as I made my way to the grocery store and saw pumpkins for sale and immediately knew Autumn was on the horizon.  We absolutely love some of these pumpkin based recipes featured in Southern Living!

Pumpkin Roll

Prep: 25 min., Bake: 15 min., Chill: 3 hrs.

Yield: Makes 8 servings

Ingredients

  • Vegetable cooking spray
  • 3  large eggs
  • 1  cup  granulated sugar
  • 3/4  cup  all-purpose flour
  • 2  teaspoons  cinnamon
  • 1  teaspoon  baking soda
  • 1  teaspoon  baking powder
  • 1  teaspoon  ground ginger
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground nutmeg
  • 2/3  cup  canned unsweetened pumpkin
  • 1/2  cup  finely chopped pecans, toasted
  • 1  teaspoon  lemon juice
  • 1 1/2  cups  powdered sugar, divided
  • 2  (3-ounce) packages cream cheese, softened
  • 1/4  cup  butter or margarine, softened
  • 1  teaspoon  vanilla extract
  • 1  teaspoon  lemon juice
  • Garnishes: powdered sugar, chocolate-coated pecan halves

Preparation

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.

Be sure to stop by Coastal Fog as all of our Fall decor has arrived.  We are so excited to help inspire you into creating your home into a Fall retreat that is sure to be a conversation piece for all! See you soon!

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